Description
Valle del Belice PDO extra virgin olive oil is obtained from the Nocellara del Belice olive variety, which must make up at least 70% of the groves. The Giarraffa, Ogliarola Messinese, Cerasuola, Buscionetto, Santagatese, Biancolilla varieties and other minor varieties may make up the remaining 30%.
Production Area
The production and processing area of Valle del Belice PDO extra virgin olive oil is within the territory of six municipal areas in the Province of Trapani, in the Sicily region.
Production Method
The harvest takes place between October and December of each year. The olives must be harvested directly from the trees, by hand or mechanically and in such a way that they do not have contact with the ground. The olives must be placed in rigid containers and stored in a cool, ventilated environment until they are milled. After having been defoliated and washed, the olives must be milled within two days of harvesting. During processing, the olive paste must never reach a temperature of more than 30°C; non-stop double centrifugation is not permitted.
Appearance and Flavour
Valle del Belice PDO extra virgin olive oil is green to yellow in colour with greenish highlights. It has a fruity aroma of bitter and ripe olives, with a mild to strong fruity flavour that reveals mild to strong bitter sensations and varying levels of piquancy.
History
The origins of olive cultivation in the production area of Valle del Belice PDO extra virgin olive oil date back to the Magna Græcia period, in particular to the VII century B.C, when the Megarians founded the ancient city of Selinunte. After colonizing the hinterland, the inhabitants of Selinunte diffused the cultivation of olives, and the city became one of the most important trading centres in the Mediterranean. The importance of olive oil in this area has been confirmed by the discovery of mills dating back to the V century B.C.
Gastronomy
Extra virgin olive oil is highly perishable and must be stored correctly in order to maintain its organoleptic characteristics. It should therefore be kept in a cool, dark place at a temperature between 14 and 18°C, away from heat sources and other foods that release odours. It should be consumed within four to six months of pressing to fully appreciate its qualities. Valle del Belice PDO extra virgin olive oil is particularly suitable for typical Mediterranean dishes, such as marinated fish entrees, vegetable pasta dishes and roasted meats. It is also the perfect condiment for boiled, steamed or grilled vegetables.
Distinctive Features
Valle del Belice PDO extra virgin olive oil is characterised by a maximum acidity of 0,5 g per 100 g of oil, a panel test result higher than or equal to 7 and a polyphenol level of at least 100 ppm.
